3/8 cup olive oil
3 tablespoons butter
3 cloves garlic, chopped
1 white onions, chopped
2 canned chilies, chopped
1/4 cup chili juice, from can
3 tablespoons canned pickled carrots, chopped
2 medium tomatoes, chopped
1/4 cup parsley, chopped
1/4 cup cilantro, chopped
Salt and pepper, to taste
1 to 1-1/4 pounds crab meat, cleaned

Heat oil and butter in frying pan. Add garlic and onion, and sauté. Add chilies, chili juice, carrots, tomatoes, parsley, and cilantro. Season with salt and pepper and cook over low heat until mixture thickens, about 25 minutes. Add crab meat and correct seasonings. To serve, place crab on a platter. Serve with freshly made tortillas to roll into tacos. The shredded crab may also be served in crab shells, sprinkled with bread crumbs, melted butter, and parsley, then baked in a hot oven for 25 minutes.